Now there is no way I'm turning the oven on when our kitchen temp. is almost 100 degrees.
So, I pulled out my slow cooker. I love it! It's one of my favorites in the kitchen. Then pulled out Gooseberry Patch Slow Cookers, Casseroles & Skillets.
I decided to make Mushroom Roast, and it turned out very yummy! And it didn't heat my kitchen up! Even better!
3-1/2 to 4-1/2 lb. beef chuck roast
garlic salt, salt and pepper to taste
29-oz. container beef broth
1-oz. pkg. onion-mushroom soup mix
1 onion, diced
4-6 potatoes peeled and sliced
2 10-3/4 oz. cans cream of mushroom soup
8-oz. pkg. sliced mushrooms
4 carrots, peeled and chopped (I had a pkg. of baby carrots on hand,
and used those)
Sprinkle roast with seasonings to taste. Combine broth, soup mix, onion and potatoes in large
slow cooker; place roast on top. Pour soup over top of roast; add mushrooms. Cover and cook
on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours. Add carrots to slow cooker
halfway through cook time. If liquid does not completely cover roast, turn every hour to
keep roast moistened. Serves 6-8
Hope everyone keeps cool!
Have a great week!